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Mary Berry's carrot and walnut cake with cream cheese icing
From lovefood.com
Serves 8
50 min
A moist two-layer carrot cake with walnuts, topped with cream cheese icing and walnut halves.
| prepPreheat oven to 180°C / fan 160°C / 350°F / gas mark 4 | ||||
| prepGrease two deep 20 cm (8 in) round sandwich tins | ||||
| prepLine the bases with baking parchment | ||||
| 250 ml sunflower oil | Combine cake ingredients, divide between tins | Bake 180°C / 350°F, 35 min until golden | Cool on wire rack | Spread half icing on one cake, stack, top with remaining icing & walnuts |
| 4 large eggs, beaten | ||||
| 225 g light muscovado sugar | ||||
| 200 g carrots, peeled and coarsely grated | ||||
| 300 g self-raising flour | ||||
| 2 tsp baking powder | ||||
| 1 tsp ground mixed spice | ||||
| 1 tsp ground ginger | ||||
| 75 g walnuts, shelled and chopped | ||||
| 8 walnut halves, to decorate | ||||
| 50 g butter (room temperature) | Whisk butter, icing sugar, cream cheese & vanilla | |||
| 25 g icing (confectioners') sugar | ||||
| 250 g full-fat cream cheese (room temperature) | ||||
| 3 drops vanilla extract | ||||
| half the icing (from above) | ||||
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